Chickpea Feta Avocado Salad
A bright, Mediterranean-inspired salad packed with creamy avocado, salty feta, and tender chickpeas, perfect for a quick vegetarian lunch or a light side at picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
- 3 tablespoons/45ml olive oil
- 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas well. Shake off excess water.
- Dice the avocado into bite-sized pieces. Keep them slightly firm to avoid mushiness.
- Thinly slice the red onion and chop the parsley and mint. Crumble the feta into small chunks.
- In a small bowl or jar, whisk olive oil, lemon juice, minced garlic, and dried oregano. Add salt and pepper to taste. Taste and adjust lemon or salt.
- In a large bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
- Pour the dressing over the salad. Gently toss with a large spoon or spatula. Use a light hand to preserve avocado pieces.
- Serve immediately, or cover and chill for up to a few hours.
Notes
To keep avocado fresh, mix chickpeas, onion, herbs, and dressing separately from avocado and feta, and combine just before serving. Refrigerate leftovers within two hours.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg